Congratulations to me!!!
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Today is my birthday and I'm going to teach you my favorite dessert in the world! Choux Cream ???? Come watch the new video on the channel and celebrate with me. #OurKitchen Ingredients for Choux Cream Approximately 20 to 24 units (depending on the size) Filtered water 160 grams Whole milk 160 grams Butter 160 grams Refined sugar 6 grams Refined salt Wheat flour 160 grams Organic eggs 250 grams Heat water, milk, salt, sugar and butter in a pan As soon as all the butter has melted, add all the wheat flour at once Continue stirring over low heat for 3 minutes Blend the dough in a mixer until the steam stops coming out Add the eggs little by little at high speed Place in a pastry bag with a nozzle and bake immediately in a preheated oven at 175 degrees CRAQUELIN DOUGH INGREDIENTS: 150g Butter 180g Brown sugar 180g Wheat flour 180g almond flour PREPARATION METHOD Combine the butter and sugar, mix well, add the flour and knead until a smooth dough forms. You can make this cream, or the recipe for diplomate cream from the strawberry pie. Matcha Cream (Keep refrigerated up to 4°C - Shelf life 3 days) Ingredients: Whole milk 500 g Vanilla bean 1 unit Matcha - 4 Teaspoon Egg yolks 40g Refined sugar 75 g Cornstarch 40 g Unflavored gelatin - Hydrated 4 sheets Fresh cream 1 - incorporated in the recipe 180 ml Fresh cream 2 - Whipped cream type whipped cream 200 ml Preparation method: 1. Heat the milk, fresh cream 1, matcha and vanilla (bean and seeds). 2. Turn off when boiling. 3. Using a whisk, beat the egg yolks with sugar until it becomes a light and fluffy cream. 4. Add the cornstarch and mix with a whisk. 5. Return the mixture to the heat. 6. Hydrate the gelatin with water and lots of ice. Set aside. 7. Add a little of the hot milk mixture to the beaten egg yolks and mix. 8. Return everything to the pan and mix with a whisk until it thickens and comes away from the pan. 9. Add the hydrated gelatin, mixing well until smooth. 10. Pass through a fine sieve. 11. Store in the refrigerator until completely cool. 12. Beat the whipped cream and gradually incorporate it in the mixer (using a whisk). 13. Place in a pastry bag and use as desired. Production: Play9 Cook, scriptwriter, producer: Paola Carosella General director, communications, production assistant and more: Samantha Avelino Director of Photography: Barbara Hauret Camera and sound assistant: Mariana Angelito Kitchen assistant and contagious smile: Lucileide Batista Beauty: Jessyca Tommasi
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